April 30 marks both National Raisin Day and National Oatmeal Cookie Day – the perfect occasion to try these delicious Raisin Pecan Oatmeal Cookies from Food Network. This recipe yields 30 to 35 cookies.
First, preheat your oven to 350 degrees Fahrenheit. Spread 1 1/2 cups of pecans on a baking sheet and bake for 5 minutes until crisp. Allow the pecans to cool, then chop them coarsely.
In a stand mixer fitted with the paddle attachment, beat 1/2 pound (2 sticks) of unsalted butter (at room temperature), 1 cup of lightly packed dark brown sugar, and 1 cup of granulated sugar on medium-high speed until light and fluffy. Reduce the mixer speed to low, then add 2 extra-large eggs one at a time, followed by 2 teaspoons of vanilla.
In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1 teaspoon of kosher salt. With the mixer on low, gradually add the dry ingredients to the butter mixture. Finally, fold in 3 cups of old-fashioned oatmeal, 1 1/2 cups of raisins, and the chopped pecans until just combined.
Scoop 2-inch mounds of dough onto parchment-lined baking sheets. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a cooling rack and let them cool completely.